Add the almond flour and salt to a large bowl and mix to combine, breaking up any clumps of almond flour.
Next, mix the maple syrup, coconut oil, lemon zest, warm water, vanilla and almond extract in a small bowl until combined, smoothing out any large clumps of coconut oil with the back of the spoon.
Add wet ingredients to the almond flour mixture and mix until combined. The mixture will seem crumbly, but it should stick together when you press it together with two fingers.
Chill the dough in the fridge for 30 minutes.
When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a small cookie scoop or tablespoon, scoop up some dough and form it into balls of cookie dough. Flatten it slightly with your fingers, fixing some of the cracks along the edges.
Repeat with the remaining dough, placing each cookie about an inch apart.
Decorate with toppings, if desired. I used sliced almonds to form flowers and a few edible pearls.
Bake for 12-14 minutes until the bottom edges are slightly golden. Allow to cool on the baking sheet for 10-15 minutes. Transfer to a cooling rack to continue cooling.